Summer Pasta Salad
Packed with seasonal vegetables and vibrant flavors, Summer Pasta Salad is the ultimate summer side dish sure to become a staple at your cookouts.
Servings: 6
Calories: 379kcal
Ingredients
- 16 ounces pasta (fusilli, macaroni or other small pasta shape)
- 1 tablespoon + 1 teaspoon kosher salt
- 2 ears of corn, yellow or white
- 1 pound asparagus, stems removed
- 1 cup cherry tomatoes, halved
- 3 tablespoon olive oil
- 1/4 cup parmesan cheese, if desired
- basil, for garnish
Instructions
- Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain and set aside.
- Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternatively, you can just boil the corn and asparagus for 1-2 minutes.
- When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
- Thoroughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired.
Notes
- Don’t Overcook the Pasta: Aim for al dente pasta to avoid a mushy salad.
- Chill Before Serving: There's nothing better than a cold pasta salad. For best results, let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
- Add Your Twist: Feel free to customize with additional vegetables or herbs, such as bell peppers, red onions, cucumbers or parsley.
- Make Ahead: Prepare this dish in advance and store it in the refrigerator to save time on the day of your event. The flavors will deepen, making the salad even more delicious.
- Storage: Store leftover pasta salad in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 379kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 1.349mg | Potassium: 380mg | Fiber: 4g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg